Basil sorbet with Caprese salad

STEP BY STEP

Let's make something delicious.

1. 01

   Rinse the lime under hot water and finely grate the zest. For the sorbet, put the sugar, 50 ml water, lime zest and lime juice in a saucepan. Bring briefly to the boil, then simmer until the sugar has dissolved. Remove from the heat and leave to cool.

2. 02

   Wash the basil leaves and drain very well. Place in a blender with the sugar syrup and blend until smooth. Blend in the yoghurt and season with fleur de sel. Pour the mixture into the glasses and freeze for at least 4 hours. Stir occasionally with a small spoon so that the sorbet becomes creamy and freezes evenly.

3. 03

   For the salad, drain the mozzarella balls well. Thread 2 mozzarella balls and one basil leaf onto each skewer. Wash the cherry tomatoes, remove the stalk ends and halve the tomatoes. Mix the olive oil, balsamic vinegar, salt and pepper in a small bowl.

4. 04

   Arrange the tomato skewers on 8 platters or plates and drizzle with the dressing. Remove the basil sorbet from the freezer and place one glass on each platter. Alternatively, dip the glasses very briefly in hot water and turn the sorbet out onto the platters. Garnish with basil if desired and serve.